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Chili & Honeynut Squash Cornbread

Everyone needs an easy chili recipe in their back pocket for the fall and football season so here's our take. We add some seasonal honeynut squash plus serve it with a sweet honeynut squash cornbread and it's perfection!

Chili & Honeynut Squash Cornbread
Serves
4-6

Ingredients

  • 1 honeynut squash, diced
  • 3 large peppers or 6 small peppers, mix of green/red/yellow
  • 1 large onion
  • 2 cloves minced garlic
  • 1lb 80/20 ground beef
  • 1lb lean ground beef (95/5 or 90/10)
  • 1 tbsp cumin
  • 1-2 tbsp chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 can fire roasted tomatoes (14.5 oz)
  • 1 can pureed or crushed tomatoes
  • 1/2 cup bone broth
  • 1/2 cup water
  • 1 can black beans
  • Salt & Pepper
  • Toppings: Grated cheddar, sour cream, scallions, cilantro, lime
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup mashed honeynut squash (baking info below)
  • Optional: pinch of seasonal herbs like nutmeg, cinnamon, cardamom
  • 1/3 cup melted salted butter
  • 2 tbsp maple syrup
  • 1/3 cup buttermilk, or milk

Preparation

  1. 1

    Brown off meat in a large pan until cooked through then add all the chopped veggies and let soften and cook for 5 minutes or so

  2. 2

    Once the veggies have cooked down add your spices and toast off ever so slightly before topping with tomatoes and water (add more water or bone broth if you like a more soupy chili)

  3. 3

    Finish with beans and let cook on low for 30 minutes or longer!

  4. 4

    Enjoy with toppings of your choosing like grated cheese, scallions, cilantro, lime, and of course cornbread!!

  5. 5

    Set oven to 375 degrees F

  6. 6

    Roasted honeynut squash - cut squash in half lengthwise and season with salt, pepper, and olive oil and pop in the oven for 30-45 mins until golden and soft

  7. 7

    Combine flour, cornmeal, baking powder, salt, and spices if using in a bowl

  8. 8

    In a new bowl combine sugar, eggs, cooled honeynut squash flesh scooped from the roasted squash and mashed, butter, maple syrup, and buttermilk to combine

  9. 9

    Fold in the dry ingredients

  10. 10

    To cook - use a buttered 10 inch skillet or 9 x 9 pan and bake about 25-30 minutes until a knife comes out clean